{"id":4119,"date":"2019-07-21T10:40:53","date_gmt":"2019-07-21T14:40:53","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=4119"},"modified":"2019-11-12T09:08:03","modified_gmt":"2019-11-12T14:08:03","slug":"sliceable-dairy-free-cashew-cheese","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/sliceable-dairy-free-cashew-cheese\/","title":{"rendered":"SLICEABLE DAIRY-FREE CASHEW CHEESE"},"content":{"rendered":"

YOU WILL LOVE THIS DELICIOUS DAIRY-FREE
\n(Gluten-Free) VEGAN SLICEABLE <\/span><\/strong>CASHEW CHEESE! <\/span><\/strong>
\nIt\u2019s sliceable and mashable<\/span><\/strong>
\nPerfect for a cheese board<\/span><\/strong>
\nIdeal on crackers<\/span><\/strong>
\nQuick to make<\/span><\/strong>
\nAnd so easy!<\/span><\/strong><\/p>\n

Keep it airtight in the fridge. It can last a week!<\/span><\/strong><\/p>\n

Vegan cashew cheese that is sliceable and perfect <\/span>
\nfor a vegan cheese board! Full flavored, authentic<\/span>
\nlooking and quick and easy to make too!<\/span><\/p>\n

Hard, sliceable cashew cheese. It\u2019s here! And I <\/span>
\ncouldn\u2019t be more excited!\u00a0 <\/span>To think it can be so easy
\nto make a super impressive <\/span>block of vegan cheese!<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

HOW TO MAKE CASHEW CHEESE<\/span><\/strong><\/p>\n

 <\/p>\n

INGREDIENTS<\/span><\/strong><\/p>\n

Prep Time: 10 mins <\/span>
\nYield: 600g (21oz) block of cheese<\/span><\/p>\n

1 cup (150g) Raw Cashew Nuts<\/span>
\n1\/3 cup (80ml) Water<\/span>
\n5 Tbsp Lemon Juice (Freshly Squeezed)<\/span>
\n2 Tbsp Coconut Oil<\/span>
\n1\/4 cup (60g) Tahini<\/span>
\n1\/2 Medium Carrot, peeled (30g)<\/span>
\n2 and 1\/2 tsp Salt*<\/span>
\n1\/4 tsp Paprika<\/span><\/p>\n

1 Tbsp Dijon Mustard<\/span>
\n1\/4 cup Nutritional Yeast<\/span>
\n1 tsp Garlic Powder (or flakes)<\/span>
\n1 cup (240ml) Water<\/span>
\n1 Tbsp Agar Agar Powder (not flakes)*<\/span><\/p>\n

Optional:<\/strong> 1\/8 tsp Cayenne Pepper<\/span><\/p>\n

 <\/p>\n

INSTRUCTIONS<\/span><\/strong>
\nAdd the cashews, 1\/3 cup water, lemon juice, coconut oil, tahini, <\/span>
\ncarrot, salt, paprika, cayenne, dijon mustard, nutritional yeast <\/span>
\nand garlic powder to the blender and blend until very smooth. <\/span>
\nLeave the mix in the blender and set aside.<\/span><\/p>\n

Add 1 cup of water and the agar agar powder to a saucepan <\/span>
\nand heat, stirring regularly until boiling. Boil it for 1 minute <\/span>
\n(time it), stirring regularly<\/span><\/p>\n

and after 1 minute remove it from the heat and pour it into <\/span>
\nthe blender on top of the cheese mix. Blend until smooth.<\/span><\/p>\n

Moving quickly, as it will start setting very fast, pour the <\/span>
\nmix out into a round dish sprayed with non-stick spray.<\/span>
\nRefrigerate until set.<\/span><\/p>\n

To remove from the bowl, turn upside <\/span>
\ndown onto a plate.<\/span><\/p>\n

NOTES<\/span>
\n*It is crucial for the success of this recipe that you use <\/span>
\nagar agar powder and not flakes.\u00a0<\/span><\/p>\n

*This might seem like a lot of salt, but it works perfectly <\/span>
\nin this recipe.<\/span><\/p>\n

*I used a regular round bowl, it was 5 inches round and <\/span>
\n2 inches deep. I chose it because it was quite straight <\/span>
\nup the sides so created a nicer shape for the cheese. <\/span>
\nBut you can really use any bowl or ramekin, and if your <\/span>
\nbowls are smaller, then just use 2 bowls for 2 smaller <\/span>
\nblocks of cheese.<\/span><\/p>\n

*This cheese can be grated.<\/span><\/p>\n

*I also put a slice on a cracker and put it in the microwave <\/span>
\nfor 15 seconds and it melted! So yes it does melt! This isn\u2019t <\/span>
\nreally what I would call the main use for this though, as I think <\/span>
\nit tastes better as is, but yes it melts!<\/span><\/p>\n

*We have also now tried it on pizza! And it was fantastic! <\/span>
\nWe tried it both grated onto a pizza and sliced. Either way <\/span>
\nwas great. We put it on with all our other toppings before <\/span>
\ngoing into the oven and it got nice and soft and melty along <\/span>
\nwith the other toppings. It doesn\u2019t spread or anything, but it\u2019s <\/span>
\nvery very good!<\/span><\/p>\n

 <\/p>\n

Most recipes recommend you cook it all ingredients on
\nthe stove with the <\/span>agar agar, (gelatin powder that makes
\nit set), <\/span>\u00a0and then pour it out into your dish to set. But this <\/span>
\ndoesn\u2019t work at all when you use more cashews to make <\/span>
\na thicker, more robust, cheese because it\u2019s too thick <\/span>to
\nstir up properly with the agar agar.<\/span><\/p>\n

\"\"<\/p>\n

And since the agar agar needs to boil for at least a minute <\/span>
\nfor that agar powder to set up properly I found it a much <\/span>
\nbetter plan to do it separately.<\/span><\/p>\n

So basically, you make up a batch of cashew cheese sauce <\/span>
\nin the blender, but you spice it up more strongly than you <\/span>
\nwould usually, to the point that if you taste it, you\u2019ll be thinking: <\/span>
\nthis is too strong!<\/span><\/p>\n

 <\/p>\n

But then you boil up a cup of water with agar agar powder on <\/span>
\nthe stove, let that boil for a minute then pour that mix into your<\/span>
\ncashew cheese sauce (conveniently still in the blender) blend <\/span>
\nit up again and then pour it all out into your dish to set.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

The water and agar powder dilute the spiciness of the cheese <\/span>
\nand while setting it also dilutes it a bit so you have to start off <\/span>
\nstrong to end up with perfectly spiced cashew cheese!<\/span><\/p>\n

And it is simply fabulous! You can slice it into perfect slices and <\/span>
\nput them on crackers or bread or wherever you would eat a slice <\/span>
\nof cheese.<\/span><\/p>\n

But you can mash it up too! It\u2019s sliceable and hard enough to cut <\/span>
\nperfect slices, but you can also still smash it on a cracker if you <\/span>
\nwant to.
\n<\/span><\/p>\n

\"\"<\/p>\n

It\u2019s perfect for a vegan cheese board with some red grapes, jams, <\/span>
\nmaybe some mixed salted nuts and a selection of crackers <\/span>
\n(and maybe some wine too!).<\/span><\/p>\n

And let me just say, a slice of this on a cracker with some mixed <\/span>
\nfruit jam on top was like the <\/span>best thing ever!\u00a0 (but any jam would
\nbe awesome)<\/span><\/p>\n

TO SOAK OR NOT TO SOAK<\/strong>\u2026.<\/span>
\nThis recipe is quick and easy and one of the things that makes<\/span>
\nit so quick is that you don\u2019t need to soak the cashews first. You <\/span>
\ncan just go right in and blend them up.<\/span><\/p>\n

The reason it\u2019s possible to do this is because you\u2019re making a <\/span>
\nsauce to start off with, it\u2019s not a super thick cheese right off the <\/span>
\nbat so it\u2019s more easily blendable<\/span><\/p>\n

But lately I have been questioning the<\/span>\u00a0soaking cashews. In my
\nolder recipes I often just <\/span>did soak them because I thought they
\nwould be easier to blend, <\/span>but provided your blender is strong
\nenough I see no <\/span>reason to soak them first in this recipe.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

But on the other hand I am not an expert on your blender. If you <\/span>
\nknow your blender will have trouble with this, then you can soak <\/span>
\nthem for one hour in boiling water. Just place the nuts into a bowl, <\/span>
\npour boiling water over the top and then leave them to soak for an <\/span>
\nhour, then drain and use as normal.<\/span><\/p>\n

THE AGAR AGAR<\/span><\/strong>
\nThe crucial ingredient in this recipe is the agar agar powder. It is <\/span>
\nwhat makes the cheese set.<\/span><\/p>\n

There are two types of agar agar<\/strong>, you get the powder version and the <\/span>
\nflakes. Use agar agar powder. The agar agar powder is much stronger <\/span>
\nthan the flakes and is what we used in this recipe.<\/span><\/p>\n

If you have no other option but to use flakes, then you will have to use <\/span>
\nup to 3 times as much of it.<\/span><\/p>\n

This cheese can also be grated,<\/strong> the firmer <\/span>it is the easier
\n<\/span>it will grate, and the longer it\u2019s in the fridge <\/span>the firmer it gets,
\nso if it\u2019s not ideally firm for grating on <\/span>the first day it will likely
\nbe grate-able by the second day.<\/span><\/p>\n

Does it melt?<\/strong> I put a slice on a cracker and put it in the <\/span>
\nmicrowave for 15-seconds to see if it melted and it did! <\/span>
\nSo it does melt.<\/span><\/p>\n

We also tried it on pizza. And it was very tasty! But let <\/span>
\nme be clear, when I say \u2018melt\u2019 I do NOT mean that it <\/span>
\nspreads like dairy cheese. No it definitely doesn\u2019t. It <\/span>
\nsoftens though and gets melty.<\/span><\/p>\n

We tried it both grated on pizza and sliced, and either <\/span>
\nway was fantastic. Just to be clear we put it on the pizza <\/span>
\nbefore going in the oven, so it melted along with
\neverything <\/span>else, and it was really good.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

Can I freeze it? Yes you can!<\/span><\/p>\n

Vegan cashew cheese that is sliceable and perfect for a vegan <\/span>
\ncheese board! It\u2019s delicious on crackers and you can slice it <\/span>
\ninto perfect slices and you can mash it up on a cracker if you <\/span>
\nlike. Full flavored, authentic looking and quick and easy to make too!<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

NUTRITION<\/span><\/p>\n

Serving Size: 4 Slices (approx 1 oz)Calories: 73 Sugar: <\/span>0.6g<\/span><\/p>\n

Sodium: 304mg Fat: 6g Saturated Fat: 1.8g Carbohydrates: <\/span>
\n3.8gFiber: 0.7gProtein: 2.1g<\/span><\/p>\n

MORE DELICIOUS VEGAN CHEESE RECIPES!<\/span><\/strong><\/p>\n

We also have a totally divine vegan\u00a0cream cheese<\/a><\/span>\u00a0that\u00a0<\/span>
\nis everything you want spread on your breads and bagels!<\/span><\/p>\n

Our cashew cheese sauce is perfect drizzled over pizza <\/span>
\nor baked potatoes and our vegan parmesan cheese is <\/span>
\nwonderful sprinkled over anything and everything!<\/span>
\nOur vegan mozzarella is divine on some pizza and our <\/span>
\nvegan nacho cheese is divine on\u2026 you guessed it, some <\/span>
\nvegan nachos!<\/span><\/p>\n

And then there\u2019s our vegan ricotta which is incredible just <\/span>
\nas is, but can also be baked into a vegan lasagna recipe <\/span>
\nor some vegan stuffed shells!
\n<\/span>
\nSo let us know what you think of this sliceable cashew <\/span>
\ncheese! And I hope you\u2019ll be making it soon, and when <\/span>
\nyou do, please rate the recipe and let us know how it <\/span>
\nturned out!<\/span><\/p>\n

Author: Alison Andrews <\/span>
\nDID YOU MAKE THIS RECIPE?<\/span>
\nTag @lovingitvegan on Instagram and hashtag it #lovingitvegan<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

YOU WILL LOVE THIS DELICIOUS DAIRY-FREE (Gluten-Free) VEGAN SLICEABLE CASHEW CHEESE! It\u2019s sliceable and mashable Perfect for a cheese board Ideal on crackers Quick to make And so easy! Keep it airtight in the fridge. It can last a week! Vegan cashew cheese that is […]<\/p>\n","protected":false},"author":1,"featured_media":4121,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,94,132,63,45,74,32,33,247],"tags":[164,333,23,29,46,24,79,48,40,51],"class_list":["post-4119","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breakfast","category-condiments","category-dairy-free","category-gluten-free","category-kosher-pareve","category-lunch","category-snack","category-vegan","tag-cashew-cheese","tag-cheese","tag-dairy-free","tag-easy","tag-gluten-free","tag-healthy","tag-kosher-pareve","tag-non-dairy","tag-snack","tag-vegan"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4119","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=4119"}],"version-history":[{"count":9,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4119\/revisions"}],"predecessor-version":[{"id":4498,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4119\/revisions\/4498"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/4121"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=4119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=4119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=4119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}